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Easy Sweet Potato Cornbread Recipe

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5 from 58 reviews

This Easy Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes with classic cornmeal and a blend of warm spices. It offers a moist, flavorful cornbread perfect as a side dish or a comforting snack, finished with a delicious honey-butter glaze for an extra touch of sweetness and shine.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

For the Cornbread:

  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • optional orange food coloring (4 drops recommended)
  • 1 cup buttermilk
  • 1/4 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp ground nutmeg (freshly ground preferred)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cups yellow cornmeal
  • 1/4 tsp ground cloves
  • 1/2 cup melted butter
  • 1 egg yolk (large, at room temperature)
  • 2 eggs (large, at room temperature)
  • 1/4 cup packed light brown sugar
  • 1 cup cooked and mashed sweet potatoes
  • 1/2 cup white sugar
  • 2 tbsp cooking oil (neutral oil like canola)

For the Glaze:

  • 2 tbsp packed light brown sugar
  • a pinch of ground cinnamon
  • 4 tbsp melted butter
  • 2 tbsp honey
  • a pinch of salt

Instructions

  1. Prepare the Baking Dish and Preheat Oven: Preheat your oven to 400°F (200°C). Lightly butter an 8-inch glass baking dish to prevent sticking and set it aside for later use.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, ground cinnamon, ground cloves, ground nutmeg, white sugar, and light brown sugar. Ensure everything is well combined and set aside.
  3. Combine Wet Ingredients: In another large bowl, combine cooked and mashed sweet potatoes, eggs, egg yolk, melted butter, cooking oil, vanilla extract, and buttermilk. If using orange food coloring, stir in about four drops. Mix until the mixture is smooth and fully integrated.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure a light and tender texture.
  5. Pour Batter and Bake: Pour the batter evenly into the prepared baking dish. Place the dish on the middle rack of your preheated oven and bake for 20 minutes. Then tent the dish with aluminum foil to prevent over-browning and continue baking for an additional 20 minutes, or until the center is set.
  6. Prepare and Apply the Glaze: While the cornbread is baking, combine the glaze ingredients—light brown sugar, ground cinnamon, melted butter, honey, and a pinch of salt—in a small bowl. Stir the mixture while the sugar and butter are hot to dissolve the sugar completely. Once the cornbread is done baking, pour the glaze evenly over the top, allowing it to soak in.

Notes

  • Use freshly ground nutmeg for a more aromatic and flavorful spice.
  • The orange food coloring is optional and adds a warm hue but no flavor.
  • Do not overmix the batter to keep the cornbread tender and moist.
  • Covering with foil after 20 minutes prevents the top from burning while the center finishes baking.
  • Serve warm for the best flavor and texture, especially with the glaze.
  • You can substitute butter with a plant-based margarine for a dairy-free version, but it may alter the taste slightly.
  • Author: Millie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://pleasingbites.com/easy-sweet-potato-cornbread-recipe/